This is a print preview of "Fish Tacos With Tropical Fruit Salad" recipe.

• Click here to print
• or return back to Fish Tacos With Tropical Fruit Salad.

Fish Tacos With Tropical Fruit Salad Recipe

by Global Cookbook

Ingredients

1 x ripe papaya peeled, seeded, and diced 1 sm banana diced 2 x green onions minced 2 Tbsp. minced cilantro or possibly mint (to 3 tbspns) 1 x jalapeno pepper seeded and chopped 3 Tbsp. fresh lime juice

1 lb skinless snapper fillet 2 x garlic cloves chopped or possibly pressed 1/4 tsp grnd cumin 8 x fresh corn tortillas 2 c. finely-shredded red cabbage or possibly crisp lettuce 1/2 c. crumbled feta cheese and/or possibly shredded Jack cheese

Directions

1. Seafood Alternatives: halibut, cod, rockfish, grouper Preheat the broiler. In a medium bowl, combine the papaya, banana, onions, cilantro, jalapeno and 2 Tbsp. of the lime juice.
2. Rinse the fish and pat dry; lay on an oiled baking sheet. Rub the fish with the remaining lime juice, garlic and cumin. Broil 2 to 3 inches from heat till just opaque through the center, about 8 min (or possibly grill over warm coals). Break into large pcs and throw away bones; arrange the fish on a serving plate.
3. Meanwhile, coat an 8- to 10-inch frying pan with nonstick cooking spray; heat over medium-high heat. Dip 1 tortilla quickly in a bowl of water, shake off excess, then lay in the heated pan. Cook about 10 seconds on each side, or possibly till the tortilla is limp. Repeat with the remaining tortillas, stacking them on a plate when done. Cover to keep hot.
4. Fill the warm tortillas with fish, fruit salsa, cabbage and cheese.
5. This recipe yields 4 servings.
6. Comments: Arrange bowls of salsa, cabbage and cheese around a platter of fish and tortillas, then let everyone assemble his or possibly her own tacos. In place of the papaya, you can use an 8-oz can of pineapple tidbits, liquid removed.

© 2024 CookEatShare